Recent Posts

Mini Scotch Eggs

Polish Stuffed Eggs in Shells

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

Pickled Radishes

Pickling the radishes completely changes their flavour. They lose bitterness and become sweet, salty and sour. You can use them almost everywhere as they land a lovely bite, they don’t overpower other flavours, add great texture and beautiful pink colour to a dish. Pickled radishes can be a delicious addition to a salad, tacos, burgers, Asian food, toasts, open sandwiches and many many more. They will last in the fridge for a few weeks, but are the best after 24 hours because they still have their crispiness and nice texture. Find the recipe here…

Gougeres

Gougères are cheese puffs made from choux pastry mixed with a generous amount of cheese. Gruyère is the classic choice but I also use Grana Padano, Cheddar, Emmental or Comté of good quality as the better quality the cheese, the better the Gougères. The cheese puffs can be served with soups or salads but they taste great filled with a savoury sauce, vegetable or meat and make wonderful finger food or canapé when you make them bite-sized. Find the recipe here…

Asparagus and Red Peppers Quiche

Asparagus is a wonderful spring vegetable and considered to be one of the delicacies of the vegetable world. It’s good grilled and roasted, fried with exotic spices, with pasta and lasagne, in omelettes and soups. Fresh, crispy green shoots look exceptional in this elegant French quiche and their nutty flavour comes perfectly with the sweetness of roasted pepper semi-confit and savoury custard-based filling.  It is a perfect springtime appetizer, makes delicious light lunch. Find the recipe here…

Politiko Simiti - Greek Bagels

Politiko Simiti are braided circular sesame-crusted bread rings. They're a fuller version of traditional Greek and Turkish bagels - Koulouri and Simiti and originate from the Greek bakers of Constantinople. Politiko Simiti are coated with petimezi – grape sweet molasses that creates caramelisation in the oven, with toasted sesame seeds and then baked. They're crunchy outside, soft and a bit gooey inside. Simiti can be served plain, with jam or cheese such as feta and olives. Traditionally the bagels are baked the same day after a two-stage rise but I kept them in the fridge overnight to get their flavour developed and have the texture lighter. Find the recipe here

Hot Cross Buns

Hot Cross Buns are a staple of British cuisine. They are made from enriched yeast dough packed with dried fruits, lemon or orange zest, spices and marked with an icing or dough cross on top. The cross is believed to represent the crucifixion of Jesus, the spies signify the spices used to embalm him at his burial. Traditionally spiced and fruited buns are eaten hot or toasted on Good Friday and Easter, however people buy them whenever they feel like a sweet and aromatic bun. In 1592, Queen Elizabeth I banned the sale of hot cross buns on every day except for Good Friday, Christmas and at funerals as they were too special to be eaten daily. Find the recipe for aromatic hot cross buns with a pinch of saffron here…

Marinated feta and pickled cucumber cocktail skewers

Marinated feta cheese is a king of toppings. It’s served on salads and open toasts, with grilled meat and fried vegetables but also makes amazing finger food to serve for entertaining. Marinated cubes have a beautiful texture and fresh aromatic flavour which comes from spices, herbs and lemon. They taste as delightful as they look so I use them - along with pickled cucumber and black olives to make colourful easy-to-grab cocktail skewers. Find the recipe here…

Quick Pickled Cucumber

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…

Homemade Seed-Topped Crackers

I like these simple flat and crunchy crackers because they are versatile and fancy. They are perfect pair for cheese and wine or a cheese and charcuterie board, great with dips made from pulses like hummus and peammus or fantastic as a classic snack with the seed topping. Homemade Crackers are simple to bake, the only challenge I can find is rolling the dough as thin and even as possible which ensures that they are crispy. I cut the crackers in advance but they also can be snapped into shards after baking – their irregular shapes look amazing in bread baskets. Find the recipe for Seed-Topped Crackers here

Grissini - Crispy Italian Breadsticks

As a snack – perfect. For dipping – even better. Crispy Italian Breadsticks widely called Grissini, are served in restaurants as an appetizer accompanied by antipasti such as olives, cheese and cured meat. They are made of flour, yeast, water and olive oil, shaped by hand and baked in high temperature ideally in a wood-burning oven. Breadsticks are essentially all delicious golden-brown crust and that beautiful crust makes them so addictive. Make grissini at home as a party nibble.  Bake them as you like - plain or flavoured, sprinkled with sesame seeds, poppy seeds or sea salt before baking. Serve with favourite hummus or cocktails. Find the recipe here…

Hummus (Houmous)

Really good hummus is not a five-minute job. You have to put a little work in to get the marvellous result. Dried chickpeas, soaked in cold water overnight and then cooked are essential and can never be replaced by canned ones. There are no substitutes for fresh garlic and freshly squeezed lemon juice which gives hummus citrusy flavour. Nutty and lightly bitter Tahini should be as fresh as possible and its flavour in the mixture only perceptible. Fresh hummus with a sprinkling of paprika and a drizzle of olive oil is the best. Serve with flatbread, crusty toasts or as a dip for fresh vegs. Find the recipe here…

Mild Cheddar Home Made Crackers

Everybody loves crackers! Everybody loves cheddar cheese crackers! The mass produced snacks are usually full of bad ingredients such as flavour enhances, preservatives, leavening, contain a lot of salt but not real cheddar cheese. If you think that making home-baked cheddar cheese crackers from scratch involves tons of hard work and time, you don’t know how wrong you are. That will take you no more than 2 hours. You may use any kind of cheddar cheese – mild or mature, any spices you like - grounded paprika, thyme, cayenne pepper. Up to your taste. Cheddar cheese crackers are high-calories snacks but who eats them every day? Find the recipe here...